Summer beet salad

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

12.00 beetroots — baby
12.00 baby potatoes
12.00 patty pans
350.00 g spinach — young
200.00 g feta cheese
1.00 spring onions — a bunch
60.00 ml sunflower seeds — toasted
DRESSING
250.00 ml sunflower oil
65.00 ml vinegar — white wine
10.00 ml honey
15.00 ml wholegrain mustard
5.00 ml mustard — powder
salt and freshly ground black pepper
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Method:

If using fresh beetroot, boil in their skins until just soft, about 45 minutes, then skin.
Boil potatoes and steam patty pans and set aside to cool.
Arrange spinach in individual bowls and scatter cooled vegetables over.
Add cubes of feta cheese, spring onions and sunflower seeds. DRESSING: Mix ingredients together well and drizzle over salad.
TOTAL KILOJOULE COUNT: 12 885 kJ (3 080 Cal). A portion: 3 220 kJ (770 Cal).



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